I received free samples of SPLENDA® Naturals Sugar & Stevia Blend mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by SPLENDA® Sweeteners and am eligible to win prizes associated with the contest. I was not compensated for my time.

One of the ways I’ve been having my cake, and eating it too, is by using SPLENDA® Naturals Sugar & Stevia Blend. It’s a fabulous way to cut down on at least HALF the sugar. Amazing!

Here is a lovely teacake recipe that is very versatile and adaptable to seasonal fruit. Great for brunches!

Ingredients:

1/3 c SPLENDA® Naturals Sugar & Stevia Blend + more for sprinkling

1/3 c extra virgin olive oil

3 eggs

1 t vanilla

½ c non-dairy milk (I used oat milk)

2 ½ c almond flour

¾ c arrowroot flour

½ t baking soda

¼ t sea salt

small bowl of warm water

1+ cup frozen berries (I used blueberry & cranberry)

Makes 8 teacakes.

Method:

Preheat the oven to 350˚F and prepare the teacake pan – the best way is to use a piece of parchment paper, which helps to lift the teacakes out at the end.

In a large bowl, mix sugar and olive oil together. Whisk in the eggs until combined. Then mix in the vanilla and non-dairy milk. Finally, add the dry ingredients: almond flour, arrowroot flour, baking soda & salt.

Using an ice cream scoop, use half of the batter and fill the bottom of the teacake mold. Using the bowl of warm water, dip your hand and use the back of the fingertips to even out the batter evenly. Sprinkle half of the berries in the middle. Repeat with the rest of the batter & the berries. Make sure to push the top layer of berries down, into the batter so they don’t fall out after they are cooked. Optional, sprinkle a little SPLENDA® Naturals Sugar & Stevia Blend on top before baking.

Bake in the oven for 20-25 minutes, or until a toothpick comes out clean. Allow teacakes to cool for at least 10 minutes before trying to take out of the mold. Enjoy!

So this has been become a favorite breakfast for me lately. The best part – it takes minutes to prepare! It’s a great way to get some greens in in the morning while being light and hearty at the same time. Use whatever leftover veggies you have in your fridge from meal prepping or from your dinner the night before - I always seem to have sweet potatoes on hand.

Method:

De-stem the collard greens by using a paring knife to carefully cut the thick middle stem so you can roll it without it breaking and tearing holes. If you happen to have a tear, use a piece from another collard green leaf to patch it up.

Use one larger or two small, dark green side facing down (that way when you roll it, the bright green color is on the outside).

Tigernut Blueberry Muffins

We all want to have our cake and eat it too – or muffins. In case you haven’t noticed, I’m a huge fan of tigernut flour! That’s because tigernuts have a great nutritional profile and are actually not a nut – and honestly, sometimes nut-based desserts can be a little heavy for me.

Here’s a little 411 on tigernuts. Tigernuts are a prebiotic food. That means they are a non-digestible fiber compound that feeds the good bacteria already present in your gut. Not to be confused with probiotics (these bring healthy bacteria to the gut). Prebiotics give the bacteria the nourishment it needs to thrive and, eventually, overcome the bad bacteria that is also present. (Did you know that you mental health could be affected by the health of the gut?).

Although tigernuts are the main ingredient here, coconut and blueberries are not to be outshined – both should be consumed regularly for a happy, healthy body. So, here’s a muffin recipe that you can feel good about eating.

Try making a cake with these too. I’ve added a simple coconut cream frosting recipe that compliments the recipe and makes for a pretty cake!

Preheat oven to 350˚F and line muffin tins or grease two 6-inch round cake pans.

In a large bowl combine the dry ingredients in a bowl and give a quick mix. Add the wet ingredients and mix until combined. Gently stir in the blueberries.

Distribute evenly between muffins and pop in the oven until the cake bounces back to the touch, or a toothpick comes out clean. Roughly 25+ minutes.

Makes roughly 12 muffins or two 6” cakes

If Making a Cake & Frosting:

Allow cake to cool completely before frosting. Pop in the fridge for 15 minutes or the freezer for 10 to ensure this!While the cake is cooking, make the frosting.

Chill the mixing bowl and whisk attachment in the freezer for at least 10 minutes. Otherwise the coconut might melt.

Open the cans of coconut cream from the bottom and pour out any of the water. Save for smoothies or another use.

Scoop out the hardened coconut cream in the mixing bowl and mix on high for 3+ minutes, until the soft peaks start to form. Add desired honey or stevia. Be careful not to add too much honey, as it will weigh down the frosting.

Spread the frosting between the layers and all over the cooled cake. Remove any excess frosting with a bench scraper or spatula. Pop in the fridge for another 15 minutes. Be quick as the frosting isn’t that stable and soften quickly. Finish frosting and garnish with fresh berries and flowers!

This vegan delight uses traditional Indian spices with fresh herbs to create a savory and earthy dish. Perfect on its own for a clean, healthy meal or easily serve on the side with your protein of choice. Enjoy!

Heat a non-stick pan over medium heat and add olive oil, eggs and a pinch of salt and pepper. Using and spatula continuously mix the eggs until the eggs are softly set, but still slightly runny – about 90 seconds. Remove from heat as they will continue to cook a little. Don’t over cook the eggs.

Heat the tortillas over a very low burner or gas flame, until hot and blistered. Flip and do the same with the other side. Remove and top evenly with eggs, salsa, sliced avocado, herbs, onions and arugula. Sprinkle with salt and pepper and enjoy immediately.

¼ c maple syrup (add up to ¼ c more maple syrup if you like it sweeter)

2 eggs, room temperature

1/3 c coconut oil or grass fed butter

½ t vanilla extract

¼ c non-dairy milk of choice

½ t sea salt

1 t baking soda

1 c almond meal

1 c oat flour

¼ c cacao nibs + more for sprinkling

¼ c chocolate chips (optional)

Method

Preheat oven to 350˚ F. Line a muffin tin with 12 muffins OR line an 8.5” x 4” loaf pan with parchment paper and grease well. Mix all ingredients except the chocolate chips in a bowl until well combined. Using an ice cream scoop, scoop muffins until ¾ full, or evenly among the 12 muffin liners.

Alternatively, pour batter into the loaf pan. Sprinkle the top with a few chocolate chips. If using the loaf pan, sprinkle the chocolate chips and cacao nibs in a line thru the middle. Bake for 18-20 minutes for the muffins, or 30-35 minutes for the loaf pan, or until a toothpick comes out clean. Store in an airtight container at room temperature for 2 days, or 5 days in the fridge.

Place chicken thighs in a medium pot and simmer on low with the lid on. No liquid or oil needed – the thighs have plenty of moisture and will simmer in own juices. Simmer for 15 minutes or until the chicken is no longer pink inside. Strain and set aside to cool. Discard liquid or use as a quick stock. Make sure skim off the fat from the top. Can use chicken breasts but just be careful not to overcook, as the it will dry out much faster. Using a mandoline with the shredder attachment shred the apples, carrots and celery. Alternatively, dice apples, carrots and celery with a knife making sure they are similar in size. Set aside. In a small bowl combine the honey and Dijon mustard. Salt and pepper to taste. Once the chicken is cooled and able to be handled, shred with your hand, taking away any fatty part that you feel and leaving just the meat. Combine all ingredients, and adjust flavors if necessary. If too mustardy, add a little honey. If too sweet, add a little salt.

While the meatballs are cooking, add tahini, garlic, lemon juice, sea salt and pepper to a small mixing bowl. Whisk to combine and drizzle hot water to thin until pourable. Taste and adjust seasonings as needed. Keep in the fridge for up to 3 days or in the freezer for one month. If freezing the meatballs, freeze in a single layer until frozen, then place in a freezer safe container or bag.

This sauce is awesome for fresh spring rolls or other Asian inspired dishes. Peanuts are also loaded with vitamins, minerals and proteins. However, they’re pretty high in fat, so be sure to only eat a few tablespoons!

Ingredients

½ c creamy peanut sauce

1 T rice vinegar

1.5 T tamari or soy sauce (low sodium preferred)

1-2 T maple syrup

1 garlic clove

1 – 1 inch knob peeled ginger

½-1 t chili garlic paste (sambol) or a pinch or two of chili flakes

3-4 T warm water or more (for thinning)

garnishes (optional): chili flakes, green onions, peanuts

Method: Mix all ingredients in a food processor or blender. Use the water to thin until desired consistency.

If not using a food processor or blender, grate the ginger and garlic and mix in a bowl.

Adjust flavors if needed – add more maple syrup for a sweeter flavor or another garlic clove for a more savory flavor.

Kale is one of the healthiest foods on the planet! It’s low in calories and high in so many vitamins and minerals. Kale can have a bitter, almost unpleasant taste if not prepared right. Massaging kale helps break down the bitterness so it’s more palatable and easier on the digestive tract. Below are some ideas for kale salad bases.

Lemons have many health benefits! My favorite, they are alkalizing for the body. Although they are acidic to begin with, they help to restore balance to the body’s pH which is important to keep the body functioning at it’s best!

Raw honey is known for its antifungal and antibacterial properties. It can be used both internally (in food or drinks) or externally (facial masks/hair). Aside from its various natural health uses though, honey makes a tasty sweetener in dressings Below is an essential, simple vinaigrette with raw honey.

Ingredients

2 T fresh squeezed lemon juice (about 1 lemon)

1 T raw honey

4 T extra virgin olive oil

salt + pepper to taste

Method: Combine all ingredients in a mason jar, or tightly sealed, lidded container. Shake for 1 minute or until contents have a fluid viscosity. Adjust flavors to your liking or add extra fruit or herbs for tasting notes.

Many people don’t realize how healthy and nutritious sweet potatoes are. However, they are low in calories and loaded with the energy-boosting carbs your body needs. Plus, they are filling, fat free, high in vitamins, and supplement with various minerals that are especially great for balancing women's bodies.

Ingredients

1 c sweet potato, cooked and mashed

4 eggs

2 t vanilla extract (optional)

coconut oil, olive oil, grass-fed butter or ghee for cooking

Toppings

Maple syrup

Fresh berries

Bananas

Nut butter

Method: Preheat the oven to 400˚ F.

Rinse and fork the sweet potato. Place in the oven for 40-60 minutes, until tender. Let cool and remove skin. Mash the sweet potato with a masher or fork. Mix in 4 eggs until the batter is smooth. Heat a large, non-stick pan on medium-low. Add a little oil and ¼ c of the batter at a time. Cook 2-3 minutes on each side.

Top with favorite ingredients and enjoy! If freezing, freeze in a single layer and place in a freezer safe bag once frozen.

Did you know quinoa is actually a seed? It’s also a complete protein and a very popular ingredient in vegan and vegetarian diets. No animal products required for a balance meal.

Ingredients

1 c quinoa

½ onion, diced

1 bell pepper, diced

2 zucchini, diced

1 lemon or 1 T vinegar

3 T extra virgin olive oil

½ bunch fresh herbs: cilantro, green onions, parsley and/or basil

s+p to taste

Method: Cook quinoa as directed (usually 1 c quinoa + 2 c water). Bring to a boil, cover and simmer for 15 minutes. While quinoa is cooking, sauté onions and bell peppers in 1 tablespoon of olive oil until soft, usually 5-7 min on medium low. Add zucchini and sauté another 5 minutes, until all the zucchini is soft.

Mix quinoa and veggies together with the remaining olive oil and either lemon juice or vinegar. Gently stir in the fresh herbs and season with salt and pepper to taste.

Almonds are considered one of the BEST brain foods. They contain nutrients (riboflavin and L-carnitine) that can positive effect neurological functions. Optimal brain function is ALWAYS a good thing. They’re high in fat, so be careful not to eat too many!

Ingredients

1 lb chicken tenders

2 T extra virgin olive oil

1 c almond meal (ground almonds)

1 T fresh thyme or 1.5 t dried (optional)

½ t salt

¼ t pepper

Method: Preheat oven to 350˚ F and have a baking sheet ready. In one bowl, add chicken and 2 tablespoons olive oil. Mix to coat the chicken evenly. In a separate bowl, combine almond meal, thyme and salt and pepper. One at a time, dip the chicken tenders into the almond mix until covered and place on the baking sheet at least 1 inch apart. Repeat until finished. Bake for about 12-15 minutes, or until 165˚F.

Just in time for Halloween, I've prepared for you this awesome, tasty, and healthy Almond Butter Cup recipe. It is perfect for something sweet to snack on, large parties, and events alike and a much cleaner way to indulge this holiday season.

Enjoy!

Filling:

1 c almond butter, not super runny

1/3 c coconut flakes, unsweetened

1 T ground flaxseeds (optional)

1 T coconut oil

1 T maple syrup

1 t vanilla extract (optional)

1/8 t sea salt

Chocolate Coating:

1 c dark chocolate

1 T coconut oil

course sea salt, for topping

Method

Line a mini cupcake pan with mini baking cups. Combine all of the filling ingredients and a bowl and mix until everything is well combined. Add a small spoonful of the mixture into the mini muffin liners until all the mixture is gone. In a double boiler (on small pot of hot water with a bowl on top) add the chocolate and coconut oil to the bowl until melted and mixed. Carefully pour or pipe the melted chocolate mixture evenly over the almond filled baking cups.

Sprinkle with sea salt.

Place in the fridge for 30 minutes (or the freezer for 15) until the set. Store in the fridge in an airtight container for up to 30 days (if that last that long)